Pineapple (Ananas comosus)

Abstract

Abstract Pineapple is a perennial fruit-bearing tropical plant that is well known throughout the world. It belongs to the Bromeliaceae family, which has more than 2500 species. Originally cultivated in South America, it then gradually started to be grown in other parts of the world as a result of travelers and historians visiting South America. Today, about 25 million tons of pineapple are produced throughout the world, making it the third most consumed fruit after bananas and citrus fruits. Pineapple greatly contributes to the economy of those countries at the forefront of its production. Its unique taste makes it invaluable in the food industry as it is an important part of many recipes. Biologically, pineapple has been studied for a number of health benefits and has been found effective in skin complications as an anticoagulant, in cardiovascular diseases as an analgesic enhancing the immune system, as a means of reducing gastric complications, as a uterine contractor in pregnancy, and as a tumor suppressor. Pineapple possesses many biologically useful ingredients including bromelain; all these ingredients contribute to various health benefits when checked in the form of pineapple extract or also individually in vitro but due to some limitation these ingredients could not produce the same in vivo as it has to go through various pharmacokinetic processes like absorption, distribution, metabolism, and excretion. Therefore, the challenge of successfully formulating its essential therapeutic ingredients has yet to be solved. The most important ingredient is bromelain which has been extensively studied in many fields of research. In this chapter, the main biological effects of pineapple and pineapple-based food supplements will be discussed in detail as well as their safety and possible food/drug interactions.